Corn Crêpes

Crepas de Maíz

Preparation info
  • 2½ to 3

    dozen 6 inch crêpes
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

When I started experimenting with different versions of crêpe recipes, I tried various proportions of cornmeal or masa harina to flour. This version was developed by Ed Bonuso, pastry chef at Zarela.


  • 1 cup sifted unbleached all-purpose flour
  • ¾ cup finely ground yellow cornmeal
  • Pinch


Combine the flour and cornmeal in a large bowl. Add the salt, then stir in the eggs.

Combine the half-and-half with the milk. With a whisk or portable electric hand mixer on low speed, begin adding the liquid to the batter. The consistency should be that of heavy cream; add as much liquid as you need to in order to achieve this. Whisk in ¼ cup of the melted butter. Let rest for 30 minut